Roasted Butternut Squash Salad

I stumbled upon this amazing recipe from Little Spice Jar and just had to try it. Her original recipe called for spinach, pecans, couscous, and honey. I decided to put my own VDaLish twist on it.

Try it out and let me know what you think! :-)

INGREDIENTS

SALAD:

1 butternut squash, peeled and diced

2 tablespoons olive oil

salt and pepper

1 ½ cups quinoa, (cooked to package directions)

3 heaping cups of kale

½ cup red onions, thinly sliced

½ cup dried cranberries

½ cup walnuts

DRESSING:

3 tablespoons orange juice

1 tablespoon dijon mustard

¼ teaspoon garlic powder

¼ teaspoon onion powder

3 tablespoons agave

2 tablespoons apple cider vinegar

⅓ cup olive oil

salt and pepper

INSTRUCTIONS

Position a rack in the center of the oven and preheat the oven to 425ºF. Place the diced butternut squash on a baking sheet, toss in olive oil, and sprinkle with salt and pepper. Spread squash out in an even layer. Roasted squash for 20-25 minutes total, tossing every 10-12 minutes or as needed.

While the butternut squash is roasting, prepare the quinoa..

DRESSING:

Add the orange juice, mustard, garlic powder, agave, apple cider vinegar, olive oil, and a pinch of salt and pepper to a bowl and mix well until the olive oil combines with the other ingredients.

ASSEMBLE:

In a large bowl, toss together all the ingredients of the salad. Add the dressing and serve.